Ingredients

Let’s Cook!

• 1
  Place chicken breasts in crock pot. Mix Crock-Pot seasoning with water and pour over chicken. Cook on low for 6-8 hours.
• 2
  Remove chicken from crock pot (discard remaining cooking liquids) and shred with two forks. Set aside.
• 3
  Set oven to low broil. Heat olive oil in skillet over medium heat.
• 4
  Add onion to skillet and sauté until translucent.
• 5
  Turn heat to low and add shredded chicken, lemon juice, chicken broth, sun dried tomatoes, kalamata olives and capers, and give a good stir. Cover and let simmer while you prepare zucchini.
• 6
  Chop ends off of zucchini and cut in half length-wise. Use a spoon to carefully scoop out the middles, creating zucchini boats.
• 7
  Place the 8 zucchini halves in a greased casserole dish, and either brush the insides with olive oil or spray with cooking spray. Salt and pepper to taste.
• 8
  Broil zucchini in oven for approximately 10 minutes, or until edges begin to brown.
• 9
  Remove zucchini from oven, and turn oven to bake at 400°F.
• 10
  Mix feta cheese into the chicken mixture in skillet, stirring well.
• 11
  Use a spoon to generously stuff zucchini halves with chicken mixture. Top with additional feta crumbles and bake for approximately 10 more minutes at 400°F.